Prawn and Scallop Kebabs with Wasabi Dipping Sauce
Elevate your next seafood feast with these prawn and scallop kebabs paired with a bold, flavorful wasabi dipping sauce. Succulent prawns and tender sea scallops are marinated in a blend of olive oil, garlic powder, paprika, and a hint of lemon, then grilled to smoky perfection on skewers. The star of the show is the vibrant dipping sauce, infused with spicy wasabi, umami-rich soy sauce, and a touch of honey for balance, creating the perfect complement to the smoky, charred seafood. Quick and easy to prepare, these kebabs are ideal for grilling season or an elegant dinner party starter. Serve them hot with lemon wedges and enjoy the irresistible contrast of flavors and textures. Perfectly portioned for four, this recipe delivers restaurant-quality seafood in just 30 minutes.
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Recipe Information
Ingredients
- 16 pieces Raw prawns, peeled and deveined
- 12 pieces Sea scallops, cleaned
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 piece Lemon, cut into wedges
- 1 teaspoon Wasabi paste
- 3 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 0.5 teaspoon Fresh ginger, grated
- 1 tablespoon Green onions, finely chopped
- 8 pieces Wooden or metal skewers
Instructions
Soak wooden skewers in water for 20 minutes if using to prevent burning.
In a bowl, toss the prawns and scallops with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
Thread the prawns and scallops onto the skewers, alternating them for a visually pleasing presentation. Leave a little space between each piece for even cooking.
Preheat a grill or grill pan to medium-high heat.
While the grill is heating, prepare the wasabi dipping sauce. In a small bowl, whisk together the wasabi paste, soy sauce, rice vinegar, honey, grated ginger, and green onions until well combined. Set aside.
Oil the grill grates or pan lightly to prevent sticking. Place the skewers on the grill and cook for 2-3 minutes per side, or until the prawns are pink and opaque and the scallops are slightly firm with grill marks.
Remove the kebabs from the grill and arrange them on a serving platter. Squeeze fresh lemon juice over the top for added brightness.
Serve the prawn and scallop kebabs hot alongside the wasabi dipping sauce.
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1553 mg | 68% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.5 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 513 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
